Tuna steak on beetroot and spelt with light remoulade sauce

Ingredients for 4 servings:

• 1 cup spelt
• 1 large beetroot
• 1 cup(s) water
• 1 tsp salt
• 2 tsp sugar
• 1 tbsp jam (rosehip jam, haegemark)
• 1 onion(s)
• 4 tbsp cucumber(s) (mustard pickles)
• 5 olives, green
• 1 tsp mustard (Dijon)
• ½ tsp salt
• 1 ½ tbsp parsley, chopped
• 1 ½ tbsp chives, chopped
• 1 tbsp lemon juice
• 200 g sour cream or crème fraîche
• 4 tuna steaks
• 1 tbsp lemon juice, freshly squeezed
• a little butter for frying
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the spelt grains to a boil with the water, salt, and sugar. Peel the beetroot and cut into small cubes. Once the water boils, add the beetroot to the spelt. Cover and simmer for approximately 20-25 minutes, until the water has been absorbed by the grains and the spelt and beetroot are soft. Season with the hazelnut marrow to taste. For the tartar sauce, peel the onion. Chop it very finely along with the mustard gherkins and olives. Mix well with the chopped herbs, mustard, lemon juice, and sour cream, and season with salt to taste. Wash the tuna steaks, pat dry, and drizzle with freshly squeezed lemon juice. Then season with salt. Brown quickly in hot butter, turning after 3 minutes. Now put the lid on, reduce the heat slightly, and cook for another 3 minutes. Turn off the stove and let the tuna steaks rest on the stovetop with the lid closed for about 3 minutes. Season with salt and pepper. Ladle the beetroot and spelt mixture into the center of a warmed plate and place a tuna steak on top. Garnish one side with remoulade sauce and parsley. Serve the remaining remoulade sauce with the meal. A green salad would also be a good accompaniment, if desired.